an, if using pancetta or bacon add to pan now, add
ed heat until crisp; remove bacon from pan, reserving 1 tablespoon
Soak beans overnight.
In a 3-quart saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour.
Add carrot and celery and continue cooking for 30 minutes.
In a separate frypan cook the bacon until transparent.
Add the onions; cook until golden.
Set aside.
Mash soup through a sieve or food mill.
Return to pan and add the bacon onion mixture, salt and pepper.
Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
Fry the bacon in a microwave until crisp,
aper towels.
Fry the bacon in the oil for 4
Pour bean with bacon soup into a large saucepan and cook over medium-low heat until warmed through, 5 to 7 minutes.
Stir tomatoes, sausage, onion, mushrooms, and hot sauce into the soup. Reduce heat to low and cook soup at a simmer, stirring occasionally, until the tomatoes are breaking down, about 1 hour.
Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
Cover and cook on LOW for 8 to 9 hours.
Remove the bouquet garni.
Discard.
Puree about one-third of the soup in a food processor.
Season with salt and pepper.
Add cream if using, cover and continue to cook on LOW 15 minutes longer.
In Dutch oven, bring veggies and water to boil.
Reduce heat and simmer 10 minutes or until tender.
Add meat and bean soup. Heat thoroughly.
inutes.
Beat egg and bean soup with mixer.
Add to the
In large saucepan or Dutch oven, bring vegetables and water to boiling; reduce heat and simmer about 10 minutes or until vegetables are tender.
Add kielbasa and bean soup.
Heat thoroughly.
Makes 6 generous servings.
In large saucepan or Dutch oven bring vegetables and water to boil.
Reduce heat and simmer about 10 minutes or until vegetables are tender.
Add sausage and bean soup.
Heat thoroughly.
Makes 6 servings.
Saute onions. Mix and dilute soup with water. Mix all. Simmer until potatoes are cooked. Season with salt and pepper.
Soak beans overnight.
In a 3-quart saucepan bring beans, water and beef broth to a boil.
Cook for about 1 hour.
Add carrot and celery and continue cooking for 30 minutes.
In a separate frypan cook the bacon until transparent.
Add the onions; cook until golden.
Set aside. Mash soup through sieve or food mill.
Return to pan and add the bacon-onion mixture, salt and pepper.
Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
In large pot or Dutch oven, bring vegetables and water to boiling.
Reduce heat and simmer 10 minutes or until vegetables are tender.
Add kielbasa and bean soup.
Heat thoroughly.
In large saucepan, bring vegetables and water to boiling. Reduce heat and simmer 10 minutes or until tender.
Add kielbasa and bean soup.
Heat thoroughly.
Serves 6.
SOUP: Preheat oven to 450F Cut
Rinse and soak pinto beans, kidney beans, black-eyed beans, split peas, lentils, pearl barley and uncooked rice overnight. Take 2 cups of bean soup mix.
Cook beans in 3 to 4 quarts of water with soup bone, onion, clove of garlic, can green chilies and tomatoes, salt and pepper.
Cook until beans are done, 2 to 4 hours.
Sprinkle with grated cheese and serve with hot buttered cornbread.
Place bacon slices into a large skillet
Add the bacon and butter to a wide
0 minutes.
Puree the soup using an immersion blender until